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Veal Marsala (Gluten-Free)
https://www.celiac.com/articles/22301/1/Veal-Marsala-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

 
By Jefferson Adams
Published on 09/27/2010
 
Veal Marsala is one of my all-time favorite Italian dishes. A true classic that is quick, delicious, easy to make, and sure to please.

Veal Marsala is one of my all-time favorite Italian dishes. A true classic that is quick, delicious, easy to make, and sure to please.

Ingredients:
6 veal cutlets (about 3-4 ounces each)
Salt and freshly ground black pepper
4 tablespoons unsalted butter
2 tablespoons olive oil
1 large shallot, finely chopped
3 garlic cloves, smashed
2 ounces crimini or porcini mushrooms, sliced
½ cup sweet Marsala wine
1 tablespoon lemon juice
1 cup beef or veal demiglace* or 3/4 cup gluten-free beef broth
½ teaspoon of fresh rosemary
¼ teaspoon oregano, dried
¼ teaspoon thyme, dried
2 tablespoons chopped fresh Italian parsley

Directions:
Sprinkle the veal with salt, pepper, oregano and thyme.

Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat.

Add 3 veal cutlets and cook until golden brown, about 1 ½ minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 3 cutlets. Set the cutlets aside.

Add 1 tablespoon of butter to the skillet. Add the shallot and garlic and parsley. Saute until fragrant, about 30 seconds.

Add a tablespoon of the olive oil, if necessary. Add the mushrooms and cook about 3 minutes, until tender and the juices evaporate. Add a pinch of salt.

Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the demiglace or broth, lemon juice and the rosemary leaves. Simmer about 4 minutes, until reduced by half.

Put the veal back into the skillet. Pour in all of the pan juices. Cook just until heated about 1 minute, turning to coat.

Blend remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.

Place veal on plates. Spoon the sauce over the veal and serve.

Note: I find this recipe goes great with risotto.